LEFT OVER TURKEY PAD THAI ENJOY DAN:

                LEFT OVER TURKEY PAD THAI by CHEF DAN:

Serves 4

INGREDIENTS:

1 (8 Oz) package rice noodles

3 tablespoon brown sugar

2 tablespoons EACH tomato paste, lime juice, fish sauce, and tamarind concentrate

1 tablespoon rice vinegar

2 teaspoons coconut oil

1 pound ground turkey

4 scallions, bias sliced into 1/2-inch lengths, divided

1 tablespoons chili garlic sauce

1 cup fresh bean sprouts

1/2-cup coconut milk

1/3-cup dry roasted peanuts

2 tablespoons basil, torn

DIRECTIONS:

1.   Place rice noodles in a boil and cover with hot boil water.

2.   Let sit 20 minutes, drain, and set aside.

3.   Meanwhile whisk brown sugar, and next 5 ingredients in a bowl.

4.   Set aside.

5.   Heat oil in skillet over medium-high heat and when sizzling.

6.   Add turkey and 1/2-the scallions.

7.   Crumble and stir the meat with a wooden spoon as it browns.

8.   Cook until meat is cooked through about 8 minutes.

9.   Add coconut milk and chili garlic sauce and cook for 2 minutes.

10.                Transfer the turkey mixture to a bowl.

11.                Add the reserved sauce to the skillet and add the noodles and sprouts.

12.                Cook over medium-heat, stirring until noodles mixture is heated through, about 1 minute.

13.                transfer noodle mixture to the bowl with the turkey.

14.                Add the remaining scallions and toss to coat.

15.                Serve each portion topped with basil and nuts.

EENJOY DAN:                                      BON-APPETITE!!